Looks good. I think I'll try it. Maybe on flank
steak. I would think this would also work in
a vacuum marinator. I've got one of those
vacuum FoodSavers with a square vessel
that looks like a 8X8 casserole dish. I use
it and the larger jar canisters for marinating
jerky, and it really speeds up the process..

Chemiker

On Wed, 14 Jan 2009 10:46:55 -0600, "Chris Marksberry"
> wrote:

>Here's a method from Pastorio... I know he tweaked it many times.
>
>
> * Exported from MasterCook *
>
> Basic Meat Brine
>
>Recipe By :Bob Pastorio
>Serving Size : 0 Preparation Time :0:00
>Categories : Marinade
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 Quart water
> 4 tablespoons sugar
> 3 Tablespoons kosher salt
> 1 tablespoon black pepper
> 1 teaspoon thyme
> 2 teaspoons oregano
> 4 bay leaves -- crumbled
> 4 cloves garlic -- smashed
> 2 tablespoons vinegar
>
>
> This much brine will take care of a 3 or 4 pound piece of pork loin,
>a
>chicken (or chicken pieces), a 3 or 4 pound beef, lamb or veal roast.
>How long to leave the meats in the brine? Depends. For poultry, at
>least 24 hours. Up to about 36 hours. Roasts benefit from 3 days or more.
>
>Heat the water and add the remaining ingredients. Bring to a low
>simmer, stir a few times and remove from the heat. Let cool.
> That's the brine. How to use it? One very easy way is a gallon
>freezer bag. Put the meat in the bag and pour the cooled brine over
>it. Squeeze out much of the air, put the bag in a container and
>refrigerate. Just in case of leaks.
> Source:
> "Food Wine List"
>
>

Chemiker said...

> Looks good. I think I'll try it. Maybe on flank
> steak.


Chemiker,

Brine a flank steak? That, to me sounds like a mistake. Jaccard puncture it
then salt and pepper, bbq grilled to rare!

Like so...

http://s2.tinypic.com/vrc2vn.jpg

I'll add that I subscribe to aging steaks to within a day of green slime
stage for best tenderness.

Flank steak always has the best flavor all by itself, imho.

Andy